The Secret to Perfectly Tender Stuffed Pork Chops (Goat Cheese & Cranberry Recipe)

If you’ve ever struggled with dry, overcooked stuffed pork chops, you’re not alone. Getting tender, juicy pork chops while cooking them all the way through with a filling inside is one of the trickiest challenges in home cooking. But there’s a game-changing technique that solves this problem: the reverse-sear method.

Today, I’m sharing my foolproof recipe for Goat Cheese and Cranberry Stuffed Pork Chops that uses this restaurant technique to guarantee tender, succulent meat every single time.

Why Stuffed Pork Chops Are So Hard to Get Right

The problem with traditional stuffed pork chop recipes is simple: by the time the thick meat cooks through to a safe temperature, the outside is overcooked and dry. High heat is great for developing a crust, but terrible for even cooking. This creates an impossible situation where you’re trying to achieve two opposing goals at once.

What Is the Reverse-Sear Method?

The reverse-sear method flips conventional cooking wisdom on its head. Instead of searing first and finishing in the oven, you do the exact opposite:

Step 1: Slow roast in a low oven (275°F) – This gently brings the internal temperature up evenly throughout the chop without overcooking the exterior. The low heat allows the proteins to cook slowly, staying tender and retaining moisture.

Step 2: Quick high-heat sear – Once your pork reaches the target temperature (around 135°F), you sear it in a hot skillet for just 2-3 minutes per side. This creates a gorgeous golden-brown crust without adding much additional cooking time.

Why it works: The meat is already cooked to perfection, so the sear is purely for flavor and texture. You get the best of both worlds—tender interior and crispy exterior.

Why This Recipe Is Perfect for Stuffed Pork Chops

This goat cheese and cranberry combination isn’t just delicious—it’s strategic. The creamy goat cheese stays luscious during the gentle cooking process, while the dried cranberries add sweet-tart bursts that complement pork beautifully. Add toasted walnuts for crunch, fresh thyme and orange zest for brightness, and a touch of honey to balance the tangy cheese, and you’ve got a filling that tastes restaurant-quality.

The reverse-sear method ensures that even with a thick stuffing pocket, your pork chops cook evenly from edge to edge. No more raw centers or leather-tough exteriors.

The Perfect Temperature for Pork Chops

Modern pork is much leaner and safer than it used to be. The USDA now recommends cooking pork to 145°F (with a 3-minute rest), but most recipes still call for the outdated 160°F guideline. That extra 15 degrees makes an enormous difference in tenderness and juiciness.

By cooking to 140-145°F, your pork chops will be slightly pink in the center, incredibly tender, and completely safe to eat. Combined with the reverse-sear method, this temperature target is the key to the most succulent stuffed pork chops you’ve ever made.

Tips for Success

• Choose thick chops: You need at least 1.5-inch thick bone-in chops to create a proper stuffing pocket
• Dry thoroughly: Pat the meat completely dry before seasoning for the best sear
• Use a meat thermometer: This is non-negotiable for perfectly cooked pork
• Don’t skip the rest: Letting the chops rest for 5 minutes allows juices to redistribute

Perfect for Special Occasions

These stuffed pork chops look impressive enough for holiday dinners or date nights, but they’re straightforward enough for a weeknight meal once you understand the technique. The combination of tangy goat cheese, sweet cranberries, and aromatic herbs feels elegant and seasonal, especially during fall and winter months.

Ready to make the most tender stuffed pork chops of your life? Head to the full recipe below and give the reverse-sear method a try. Once you master this technique, you’ll never go back to traditional methods again.

---

Have you tried the reverse-sear method before? Let me know in the comments how your stuffed pork chops turned out!